Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability
Sign Up to like & getrecommendations! Published in 2019 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-019-00732-y
Abstract: Dry beans (Phaseolus vulgaris L.) are a nutrient dense food rich in protein, dietary fiber, minerals, and folate. Consumption of dry beans is relatively low in the United States and this may be due in… read more here.
Keywords: dry bean; bean; wheat pasta; consumer ... See more keywords
The influence of Cistus incanus L. leaves on wheat pasta quality
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03900-9
Abstract: Modern nutritional trends and looking for functional food and dedicated products for various consumers are a source of inspiration for scientists to develop new pro-health supplemented foods with high quality. Therefore, the present study aimed… read more here.
Keywords: wheat pasta; wheat; cistus incanus; pasta ... See more keywords
Influence of Durum Genotype on Whole Wheat and Traditional Spaghetti Qualities
Sign Up to like & getrecommendations! Published in 2017 at "Cereal Chemistry"
DOI: 10.1094/cchem-03-17-0062-r
Abstract: This research was conducted to determine if genotypes selected for their superior traditional semolina pasta quality would also make the best whole wheat pasta. Results from 19 durum wheat cultivars and 17 breeding lines grown… read more here.
Keywords: quality; wheat; wheat traditional; wheat pasta ... See more keywords